Ingredients
The Marshmallows
- 1 envelope plain gelatin (such as Knox)
- 1/3 cup granulated sugar
- 2 teaspoons Freeze dried strawberry Powder
- 3 Tablespoons corn syrup
- Pinch of salt
- 2 teaspoon strawberry flavoring
- 1/4 cup cold water (to bloom the gelatin)
- 1/8 cup water (for the sugar syrup)
- Vegetable oil spray (for oiling pan)
For Dredging
- 1 oz freeze dried strawberry powder (Or powdered sugar)
- 2 teaspoon cornstarch
Instructions
- Pour ¼ cup cold water into the bowl of a stand mixer and sprinkle the gelatin over the top, mix on high for 1 minute. Then soak for 9 minutes.
- While that mixes, line an eighth sheet pan (Approximatley 10.1″ x 7″ x 1.1″) with parchment paper and spray with vegetable oil. Set aside.
- In a saucepan, combine the sugar, starwberry powder, corn syrup, strawberry flavoring, and ⅛ cup water; bring to a boil. Boil for 1 minute.
- Using an electric mixer (I use my stand mixer, but if all you have is a hand mixer, use that). Slowly (and carefully) drizzle the sugar syrup into the mixing bowl with the mixer on low spead. Once all is add increase to medium-low speed for about 2 minutes, increase the speed to high and continue beating until the mixture becomes very fluffy and almost triped in size (about 10 minutes).
- With a lightly-oiled spatula, scrape the marshmallow mixture into the prepared pan and spread evenly with an oiled off set spatula. Let sit at room temperature for 2 hours.
- With a greased heart shaped cookie cutter cut, then remove the marshmallows from the pan. Dredge the entire marshmallow in the dredging mixture. Store in an airtight container until ready to use.
Notes
Amount May Vary:
If you cut your marshmallows into 2×2 inch squares you should get 12. Making the heart marshmallows I got about 20 with a good amount of scrap marshmallows, which honestly, was eaten rather quickly in my house. But of course, numbers will vary based on the size of your squares/hearts and how you cut them out (I always go for minimum “waste”).
Storage:
Marshmallows can be stored for up to several weeks at room temperature. They should be well coated in the dusting powder (a mixture of cornstarch and powdered sugar/freeze-dried strawberry powder) and kept in an airtight container.
Can I freeze strawberry marshmallows?
Marshmallows are all about texture. I don’t recommend freezing them. They can take on a bit of a mushier texture as they thaw. But really it all depends on how you’ll use your strawberry marshmallows. If you’re planning to toss them in some hot cocoa or s’mores, a slight change in texture won’t be a huge deal breaker (since they’ll melt anyways) so go ahead and try freezing!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 36.73
- Sugar: 7.51
- Sodium: 6.11
- Fat: 0.72
- Saturated Fat: 0.11
- Carbohydrates: 7.76
- Fiber: 0.05
- Protein: 0.31